Bacon

First things first. Let us pause to salute the salty goodness of crispy rashers a-fryin’ in the pan. As my naughty Jewish friends no doubt say before hoeing into their bacon and eggs, “Mmmm… sacrilicious.”

Second point of order. Let’s recognise Australian Bacon Week, and in particular the push by Australian Pork Limited for us all to consume more of the Aussie stuff. Did you know that 80 per cent of our bacon is imported? Or that some iconic Aussie bacon brands have that sneaky “made from imported and local ingredients” label on the side which MP Amanda Rishworth wrote about so eloquently on The Punch last week?

The answer, according to APL, is to make sure you buy pork products with their somewhat unimaginative pink square logo. This will ensure you are not buying imported pork, most of which comes from the EU, and most of which is Danish. APL say that the Australian Quarantine and Inspection Service does not test imported pork for chemical residues and other nasties. The EU also has some pretty dodgy pig farms. And while it is is one of several worldwide jurisdictions phasing out inhumane treatment of farmed pigs, conditions at many Danish farms are still far from pleasant, as this disturbing video shows. The question is: are things much different in Australia?

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